I am starting my first vegetable garden this week. I gathered a lot of information in hopes that I will be successful in the square foot garden method. I don’t usually have much luck keeping plants alive so I am really hoping I can do it this time. I am going to attempt to grow zucchini, broccoli, cauliflower, green beans, lettuce, carrots, onions and cucumbers.
Hopefully the cucumbers will at least survive so I can make more of these because they were a huge hit. They were creamy and refreshing…the perfect summer appetizer! I love the cucumber cup idea and am thinking of what else I could stuff in there.
Spicy Crab in Cucumber Cups
recipe from Domestic Fits
3 long cucumbers
1/4 cup sour cream
1/4 cup cream cheese, softened
3/4 cup crab meat, excess water removed
1 tsp hot pepper sauce (Tabasco or tapito)
1 tsp brown mustard
Salt and pepper to taste
1 Tbsp. minced green onion
Garnish with chili powder or paprika if desired
1. Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.
2. In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. Serve within 2 hours of making (this is important becuase they get runny and soggy after awhile).